Ebooksclub.org the International Dictionary of Food Amp Nutrition

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title : The International Dictionary of Food & Nutritionauthor : Anderson, Kenneth.; Anderson, Lois E.

publisher : John Wiley & Sons, Inc. (US)isbn10 | asin : 0471559571print isbn13 : 9780471559573

ebook isbn13 : 9780585351445language : English

subject Food--Dictionaries, Cookery--Dictionaries, Nutrition--Dictionaries.

publication date : 1993lcc : TX349.A236 1993eb

ddc : 641/.03subject : Food--Dictionaries, Cookery--Dictionaries, Nutrition--

Dictionaries.

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< previous page page_i next page >Page i

The International Dictionary of Food & Nutrition

Kenneth N. Anderson and

Lois E. Anderson

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< previous page page_ii next page >Page ii

This text is printed on acid-free paper.

This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. If legal advice or other expert assistance is required, the services of a competent professional person should be sought. FROM A DECLARATION OF PRINCIPLES JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS.

Copyright 1993 by John Wiley & Sons, Inc.

All rights reserved. Published simultaneously in Canada.

Reproduction or translation of any part of this work beyond that permitted by section 107 or 108 of the 1976 United States Copyright Act without the permission of the copyright owner is unlawful. Requests for permission or further information should be addressed to the Permission Department, John Wiley & Sons, Inc.

Library of Congress Cataloging-in-Publication Data Anderson, Kenneth, 1921 The international dictionary of food and nutrition / by Kenneth N. Anderson and Lois E. Anderson. p. cm. ISBN 0-471-55957-1 (alk. paper) 1. FoodDictionaries. 2. CookeryDictionaries. 3. Nutrition dictionaries. I. Anderson, Lois E. II. Title. TX349.A236 1993 641'.03dc20 92-38971 CIP

Printed in the United States of America

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Introduction

This may be the best of times to examine the language of eating. Never before in human history has there been such a proliferation of viands, or food items, ingredients, equipment, and recipes available to the general public. Among the several reasons for the increasing popularity of cookery interest are the explosive expansion of supermarket and gourmet shop inventories, new cooking methods and equipment such as microwave ovens and food processors, and the hurried life-styles of working adults. Our ancestors may have found time to prepare their breakfast sausage and eggs by butchering a hog, grinding the meat, checking the henhouse for fresh eggs, and stoking a fire in a wood-burning kitchen range, but the consumer of the 1990s gets the same food, microwave ready, in minutes from the neighborhood grocer. However, the modern customer may have to decide between white and brown eggs, large, medium, or small, regular or low cholesterol, or an egg substitute. The sausage may be in bulk, patties, or links, beef, turkey, or pork, with or without sage seasoning, and so on.

Also contributing to our expanding food language is the dynamic movement of populations across national boundaries, as expatriates and as vacation or business travelers. Even the armchair traveler is exposed to a flood of new food wordsa newspaper travel article about Switzerland may contain details about Emmenthaler cheese processing while a magazine article about Caribbean travel is likely to extol the gustatory pleasures of shaddock and callaloo. And while North Americans learn to appreciate fajitas and flautas, pirogis and blinis, or miso and sembei, Russians and Japanese are testing Big Macs and Cokes.

Food, or the lack of it, has shaped the course of civilization since before humans began counting goats on clay tablets. The earliest bands of people constantly battled over food supplies. Nomadic tribes wandered the earth in search of a good meal and often ended their quest by plundering the food supplies of more fortunate tribes. For some primitive tribes, to save surplus food for another day would be an admission that their men were not capable of finding tomorrow's food. One historian has suggested that fighting for food was such a traditional way of life among early ancestors that the first < previous page page_iii next page >

< previous page page_iv next page >Page iv

words for food were probably synonymous with raiding. The primitive mind needed no ideological hypocrisy to justify attacking a neighbor, and "war" was simply a way of saying, "We want your sheep."

Although the earliest words for food items may never be known, archeologists have given us an idea of what may have been on a Neolithic menu. The clues range from Bronze Age and Iron Age fishhooks and pottery jugs for storing grain and wine to an axe blade made from an antler resting in the skull of a prehistoric whale. When Chinese began producing rice on flooded fields 5,000 years ago the Egyptians were already growing wheat on the flood plains of the Nile. A Babylonian carving of 3,500 years ago shows a farmer plowing a field. The early Babylonians also knew how to bake breads and cakes and how to collect honey. Grapes and olives were cultivated in Mesopotamia, Persians grew peaches, and cherries thrived along the shores of the Black Sea. The Chinese developed meals of millet, wheat, rice, vegetables, and fish, although milk was virtually unknown. Milk and milk products were common food items in the Middle East but pasta, a Chinese invention, was unknown. Both early cultures had developed a taste for alcohol: grape wine and beer were developed in the Middle East while the Chinese made rice wine.

Until about the sixth century B.C., most dinners were probably quite bland, composed of whatever edibles the population could scrounge from the land and water, including insects, minnows, and wild berries. Around that time, the Greeks began combining meats, cereals, and vegetables with herbs and wine. The first menus were therapeutic, not unlike the Oriental scheme of balancing ying and yang for health benefits. The Romans later adapted the Greek cuisine, improved it with herbs and spices imported from Asia and Africa, and later transplanted their own recipes throughout Europe and the Middle East. But a craving for strong flavors persisted and one of the favorite Roman condiments was a yellowish fluid called liquamen, made by fermenting fish with wine and salt. At one time, liquamen manufacture was a major industry and Romans argued about the relative virtues of different forms of the fluid, which reportedly has the aroma of overripe cheese.

Until the very recent past, food choices evolved slowly but did not progress much past the meals and cookery methods of the Middle Ages. Fresh foods were important because refrigeration was unknown. Cooked foods required fire. There were no "convenience foods," but plenty of "inconvenience" foods. A perusal of the 1796 cookbook, American Cookery of Viands, Fish, Poultry, and Vegetables, by Amelia Simmons, reveals much about the food language of that era. Readers were advised about the differences between "cow beef" and "ox beef," how to tell if a chicken was fresh by smelling it and checking for the presence of a "tight vent,'' and how to distinguish four kinds of cabbage, nine kinds of beans, and seven kinds of peas. One also needed to know how to dress wild ducks, snipes, woodcocks, partridges, hares, rabbits, geese, capons, turkeys, and < previous page page_iv next page >

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turtles. Recipes led mainly to puddings, pies, cakes, dried fruits, boiled vegetables, and pickles.

Almost a century later, Isabella Beeton's 1861 Book of Household Management provided more interesting recipes, but the cook was still expected to know about such things as "the art of taking and killing birds," and how to make stews, soups, and stew soups using rabbit, pheasant, teal, partridge, quail, lark, and hare. Recipes were becoming more imaginative and included "minced fowl a la bechamel" and "boudin a la reine," both made from cold roast fowl, and "poulet a la Marengo,'' honoring Napoleon Bonaparte's defeat of the Austrians in 1800. It was a step, albeit a short one, toward modern cuisine.

Today's cookbooks and restaurant menus are obviously more sophisticated and require a much wider knowledge of food ingredients, nutrition, cookery, and serving. To entertain at home or order in a restaurant, one needs to be aware of the meanings of such terms as bain-marie, kombu, lotus root, polenta, focaccia, wasabi, vitello tonnato, timbale, tahini, and tamari. Even school lunch menus for children today require some knowledge of foods and nutrition.

The need for such knowledge is likely to increase in the future as new food-processing techniques, jet transport, and telecommunications enable a person in almost any part of the world to order a meal from another region of the world. It is already possible to obtain by telephone overnight delivery of Dublin Bay prawns from Ireland, Norwegian salmon, Italian sardines, or Japanese sea urchin roe. Meanwhile, other airships pass in the night with Louisiana crayfish or New England lobster bound for overseas palates. Thus, dishes that were once beyond the reach of the world's most powerful monarchs are available today to the ordinary person.

The International Dictionary of Food and Nutrition presents a comprehensive cross section of the world's current literature on foods and cookery. The total international language of dining is nearly infinite and space is limited. Therefore, the authors have selected some 7,500 representative definitions of food ingredients, garnishes, sauces, entres, and appetizers. The choices are based on food words that are interesting, useful, and most likely to appear on your menu or shopping list. Oshokuji o dozo *! (Good appetite!)

The following is a list of the abbreviations used to indicate the more than forty languages used in this book. In some cases, an abbreviation is modified in the definitions to further clarify. For example, (GrSwiss) means German spoken in Switzerland or (AfSwahili) means the Swahili spoken in vast areas of Africa.

(Aa) (Af) (Ar)

Australian African Arabic

(Jp) (Jw)

Japanese Jewish (includes American-Jewish terms and Israeli terms)

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(Bl) (Bu) (Ca) (Cb) (Ch) (Cz) (Da) (Du) (Fi) (Fr) (GB) (Gk) (Gr) (Hu) (Ia) (In) (Ir) (It)

Belgian Bulgarian Canadian Caribbean Chinese Czechoslovakian Danish Dutch Finnish French British (includes England and Wales) Greek German Hungarian Hindi (India) Indonesian Irish Italian

(Kr) (Ml) (Mx) (Nw) (Pg) (Ph) (Pl) (Po) (Ro) (Rs) (Sc) (SC) (Sp) (Sw) (Th) (Tr) (US) (Vt)

Korean Malaysian Mexican Norwegian Portuguese (includes Portugal and Brazil) Philippine Polynesian (includes Hawaii) Polish Romanian Russian Scottish Serbo-Croatian Spanish Swedish Thai Turkish American Vietnamese

Note: Terms that appear in a definition as a cross reference are shown in boldface or italics to help guide the reader to further information. A word in boldface means that it can be found in the dictionary with its own definition. Italicized words are not defined elsewhere, but are heightened to bring them to the reader's attention. Because this book is about foods from many countries and the entries explain the terms used in some forty languages, one point to notice is that cross references in an entry will most likely be in languages other than English. For example, the entry on smelt explains that it is also called perlan.

This does not mean that in the United States, smelt is familiarly known as perlan. If the reader is interested and observes that the foreign term is in boldface type, he or she can find in the entry for perlan that it is French. Thus, as you, the reader, explore The International Dictionary of Food and Nutrition, you will find many ways to bring together the languages of the world on the interesting subject of what people eat. < previous page page_vi next page >

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A

aab ghosht (Ia)

Meat, often lamb, boiled in milk.

Aal (Gr, Du)

Eel; served boiled, smoked, jellied, and in soups and stews.

Aalbutte (Gr)

Eelpout, a bony fish resembling an eel. Also called burbot.

Aalgeruchert (Gr)

Smoked eel.

aalgestoofd (Du)

Eel stewed with wine and herbs.

Aalgrn (Gr)

Eels cooked in white wine with herbs, onions, and sour cream.

aal i gl (Da)

Jellied eel.

Aalmutter (Gr)

Muttonfish.

aalsoep (Du)

Eel soup.

Aalsuppe (Gr)

Eel soup with vegetables and fruit; served with dumplings.

aam (Ia)

Mango.

a'ama (Pl)

A small black rock crab, a Hawaiian delicacy.

aam chatni(Ia)

Mango chutney, made with unripened mangos.

aamiainen (Fi)

Breakfast.

aamiaisherkku (Fi)

Breakfast egg casserole.

aamiaispaistos (Fi)

Breakfast sausage stuffed with minced onion and tomato sauce and baked.

aamiaissmpylt (Fi)

Breakfast bun.

aardappel (Du)

Potato.

aardappelsoep (Du)

Potato soup.

aardbei-chipolata (Du)

A mixture of crushed fruit with eggs and cream.

aardbeien (Du)

Strawberries.

aardvark (Af)

Large ant-eating mammal used for food in Africa.

aardwolf (Af)

Hyenalike mammal eaten in Africa.

Aargauer Reblitorte (Gr)

Swiss cake made with carrots and glazed almonds.

Aaron's rod (US)

1. Common name for mullein, a species of Verbascum used in herbal teas. 2. A common name for the almond tree, Amygdalus communis.

aassida (Af)

A kind of dumpling made of flour and butter and boiled in water.

aata (Ia)

Whole wheat flour; used in making unleavened bread such as chapati.

aawa (Pl)

A black-spot wrasse, a bony saltwater fish found in the Pacific Ocean around the Hawaiian Islands.

abacate (Pg)

Avocado.

abacate batida (Pg)

Avocado whip or puree.

abacaxi (PgBrazil)

Pineapple.

abadejo (Sp)

Any of a variety of saltwater fish, including grouper, pollock, and codfish.

abaisse (Fr)

A layer or sheet of pastry, sometimes used as an undercrust.

abalone (US)

A flat mollusk, genus Haliotis, found in warm seas; the relatively tough muscular foot is edible. May be thinly sliced to be sauted, fried, or stewed or minced for chowder and served in salads. Also called awabi, mutton fish, sea ear.

abats (Fr)

Offal; giblets and animal head.

abats d'agneau (Fr)

Variety meats or offal of lamb, including the heart, brains, kidneys, and testicles. < previous page page_1 next page >


abats de boucherie (Fr)

Offal; variety meats of an animal.

abattis (Fr)

External and internal giblets of poultry.

abattis de volaille (Fr)

Chicken giblets.

abattis en ragot (Fr)

Stewed giblets.

abba (Ia)

Mustard made from black mustard seed, used in curries.

abbacchi arrosto (It)

Roast baby lamb.

abbacchio (It)

Young spring lamb; legs may be served whole; often seasoned with rosemary and garlic or braised in a sauce of egg, lemon, and white wine.

abbacchio al forno (It)

Roast spring lamb flavored with garlic and rosemary.

abboccato (It)

Semidry or semisweet wine.

abborr (Nw)

Perch.

abbrustolire (It)

To broil or toast.

abdug (Ar)

A drink made with yogurt.

abelmosk (US)

A mallow herb, Hibiscus moschatus, native to tropical Asia and the East Indies. Its musky seeds are used to flavor Middle Eastern coffee.

Abendessen (Gr)

The evening meal.

Aberdeen Angus (Sc)

Breed of beef cattle developed in Scotland and noted for its fine quality beef.

Aberdeen roll (Sc)

A buttery scone made with yeast.

Abernethy biscuit (Sc)

A hard biscuit with caraway seeds; originally promoted by a nineteenth century British doctor as an easily digested food.

Abertam (Cz)

A hard sheep's milk cheese produced in the Carlsbad region.

abfetten (Gr)

To skim off the fat.

abfllen (Gr)

To decant wine.

abijau (Ar)

Beer.

abkochen (Gr)

To boil down or extract by boiling.

abkochen Milch (Gr)

To scald milk.

blanc (Fr)

Describes food, such as onions or meat, cooked or partially cooked without browning or coloring.

ablette (Fr)

A small, silvery, freshwater fish, usually served fried. Also called bleak.

abbora (Pg)

Pumpkin, squash, vegetable marrow.

aboloo (Af)

Steamed patties of fermented corn meal.

abon ayam (In)

Shredded chicken, fried with spices.

aborinha (Pg)

Zucchini.

aboukir (Ar)

A Red Sea shrimp used in Middle Eastern seafood dishes.

a brasileira (Pg)

Brazilian style.

abricot (Fr)

Apricot.

abricot-pche (Fr)

Nectarine.

abricots Cond (Fr)

Poached apricots arranged around a ring of rice pudding, decorated with glac cherries, angelica, and almond, and served with an apricot and Kirsch sauce.

abrikos (Rs)

Apricot.

abrikosovi povidlo (Rs)

Apricot jam.

abrikosovi sup (Rs)

Cold apricot soup, served with rice and sour cream.

abrikossnitte (Da)

Pastries shaped like bowties and filled with apricot preserves.

abuolado (Sp)

1. Eggs turned or frittered. 2. Fried in batter.

abura (Jp)

oil.

abura age (Jp)

Thick slices of soybean < previous page page_2 next page >


curd (tofu), fried in oil; may be filled with rice, meat, or vegetable mixtures.

aburakkokunai (Jp)

Lean, without fat.

abura miso (Jp)

Miso, or fermented soybean curd, sauted in sesame oil and usually added to vegetable or rice mixtures.

abutilon (Pg)

A leafy vegetable similar to spinach grown in South America and Asia. In Brazil, the flowers are cooked with meat dishes.

acacia (US)

See gum arabic.

Acadian blueberry grunt (Ca)

Stewed blueberries topped with scone batter and served with cream.

Acadian cheese bread (Ca)

A dessert bread from the Maritime Provinces made with cranberries, orange juice, Cheddar cheese, and chopped walnuts.

aafro (Pg)

Saffron.

acajou (Fr)

Cashew nut.

acaj (Pg)

Cashew nut.

acara (Pg)

Shrimp and bean fritters fried with onions and green peppers.

acaramelado (Pg)

Caramel-flavored or caramel-like.

acar campur (In)

Cooked and pickled vegetable salad.

acar ikan (In)

Pickled fried fish.

acarne (Fr)

Sea bream.

Ac'cent (US)

Name for a commercial brand of monosodium glutamate.

acciughe (It)

Anchovies.

acras de morue (Cb)

Codfish fritters, a Creole dish made with salt cod, chives, and green and red peppers.

acecinado (Sp)

Smoked, dried meat.

acedera (Sp)

Sorrel.

aceite (Sp)

Oil.

aceitunas (Sp)

Olives.

aceitunas negras (Sp)

Black olives.

acelga (Sp)

Chard.

acelgas con crema (Sp)

Creamed Swiss chard.

acerola (Cb)

A small, red cherrylike fruit of a tropical plant, genus Malpighia; used in desserts and preserves; reported to contain more vitamin C per weight than any other known fruit. Also called Barbados cherry.

acesulfame-K (GB)

An artificial, noncaloric sweetener reported to be about two hundred times sweeter than regular sugar. It was developed for use in dietetic beverages.

aceteria (Sp)

Pickled vegetables.

acetic acid (US)

An organic acid; the acid of vinegar and spoiled wine; used in pickling as a vinegar substitute and as a flavoring in commercial products such as yogurt and cheese.

acetini (It)

Pickles, gherkins.

aceto (It)

Vinegar.

aceto balsamico di Modena (It)

See balsamic vinegar.

aceto-dolce (It)

Sour-sweet, usually applied to a mixture of sour and sweet vegetables and fruit.

actomel (Fr)

A syrup of vinegar and honey.

actoselle (Fr)

Wood sorrel.

achar (Ia)

Salad; raw or cooked vegetables steeped in a dressing of vinegar, salt, sugar, and ginger, to become mildly pickled; may be tinted with turmeric or saffron.

achara zuke (Jp)

Sliced turnips in a vinegar and dried kelp dressing.

achari (AfSwahili)

Pickle. < previous page page_3 next page >


achar tandal (Ia)

Pickled cauliflower.

ache (Fr)

Wild celery; smallage.

achicoria (Sp)

Chicory.

achigan (Fr)

Black bass.

achiote (Sp)

See annatto.

acidophilus milk (US)

A cultured milk prepared in a process similar to that used for buttermilk and yogurt.

acids (US)

Active chemicals present in some foods. Naturally occurring acids give a sour flavor to foods; these include acetic acid, citric acid, and lactic acid. Pure acids, such as those used in cooking and sold as crystalline powders, include citric acid and tartaric acid.

acidulated water (US)

Water made slightly acid by adding lemon juice or vinegar; used to prevent darkening of cut fruits and vegetables.

acini di pepe (It)

Dried pasta shaped like tiny peppercorns used in soup.

ackee (Cb)

A bright red tropical fruit, Blighia sapida, introduced to Jamaica from Africa; only the creamy aril is eaten, often cooked with salt cod. Also spelled akee.

aorda (Pg)

Bread softened in olive oil with garlic and various other ingredients such as vegetables, chicken, fish, pork, or snails.

aorda alentejana (Pg)

A thick, cold soup made with bread soaked in fish stock, olive oil, tomatoes, peppers, coriander, garlic, and cucumbers.

aorda de alho (Pg)

A thick soup made with soaked bread, garlic, and herbs.

acorn (US)

The nut of the oak tree, genus Quercus; all species are edible; used boiled, roasted like chestnuts or as a coffee substitute, and ground for flour.

acorn squash (US)

Winter squash variety with a deep green ribbed shell streaked with yellow or orange; deep yellow to orange flesh; usually cut in half, seeds removed, and baked, cooked, or steamed.

acqua (It)

Water.

acquacotta (It)

Vegetable soup with sweet peppers and tomatoes.

acqua minerale (It)

Mineral water.

acrid (US)

Having a bitter, sour, or burning taste or smell.

acrolein (US)

A bitter chemical produced by overheating fats, particularly by frying; causes poorly digested nutrients.

active dry yeast (US)

See yeasts.

acar (Pg)

Sugar.

adafina (Sp)

A stew of chicken or beef, vegetables, and hard-boiled eggs.

additive (US)

Any substance added directly or indirectly that becomes part of a food product. Substances added with no planned function may be acquired in processing, packaging, or storage. More than three thousand chemicals are used as food additives in more than thirty categories such as leavening agents or nutritive sweeteners. The safety of any such additive is regulated by the U.S. Food and Drug Administration.

delost (Sw)

Dessert cheeses.

aderezo de comida (Sp)

Condiment.

adobo (Ph)

National Philippine dish with chicken, beef, or pork marinated in palm vinegar, garlic, and spices then simmered in a mixture of the < previous page page_4 next page >


marinade with soy sauce; many variations.

adobo criollo (Sp)

Thick spicy Creole style sauce.

adobo de pescado (Sp)

Fish casserole with tomatoes, ancho chilis, and spices.

adobong labong (Ph)

Adobo with bamboo shoots, pork, and shrimp.

adobong pusit (Ph)

Adobo with squid.

adobo sauce (Mx)

Dark red sauce made with ancho chilis and tomatoes; used for meat, poultry, and vegetables.

adrak (Ia)

Green gingerroot.

adrak chatni (Ia)

Chutney made with fresh gingerroot and white raisins.

adrak murgh (Ia)

Pepper chicken with gingered tomato sauce.

adriatico, dell' (It)

Marinated in olive oil and lemon juice and then grilled over a wood or charcoal fire.

advocaat (Du)

Eggnog with brandy.

adzhersandal (Rs)

Eggplant baked with fried onions and tomatoes.

adzuki (Jp)

See azuki.

bleflsk (Da)

Bacon with fried apple rings and onion.

blegrd (Da)

Applesauce.

blekage (Da)

Pudding made with apples, toasted sugar, buttered breadcrumbs, and cream.

bleskiver (Da)

Deep-fried, sugared doughnut with an apple filling.

g (Da)

Egg.

ggekage (Da)

Literally, "egg cake"; scrambled eggs with chopped onions, potatoes, and bacon.

g og sild (Da)

Egg with herring.

aemono (Jp)

Salads of fish or shellfish and vegetables served raw or lightly cooked with a dressing based on tofu, miso paste, or crushed sesame seeds.

rter (Da)

Peas.

affettato (It)

Sliced cold meats.

affogato (It)

Poached or steamed.

affumicato (It)

Smoked.

agachadiza (Sp)

Snipe.

agar-agar (Ml)

Odorless, colorless jelling agent obtained from red algae, Rhodophyceae, similar to gelatin; used in ice creams, custards, jellies, bakery products, and other foods. Also called kanten.

agedashi (Jp)

Deep-fried soybean curd in a soy sauce with daikon, dried bonito, and gingerroot.

agemono (Jp)

Deep-fried foods of two kinds: tempura, coated with batter; and kara age, lightly dusted with cornstarch.

ageta (Jp)

Fried.

age, to (US)

To tenderize and improve the flavor of freshly butchered meat by hanging it in a cold environment for a period of time; to mature and ripen cheese by storing; to bring wine to a peak of flavor by storing in a cool place.

gg (Sw)

Egg.

ggrra (Sw)

Scrambled eggs.

aglio (It)

Garlic.

aglio e olio (It)

A dressing of hot olive oil and garlic for pasta.

agnautka (Rs)

Flat, whole-grain bread of the Ukraine.

agneau (Fr)

Lamb.

agneau de lait persill (Fr)

Grilled baby lamb served with parsley.

agneau grill au thym (Fr)

Grilled lamb seasoned with thyme. < previous page page_5 next page >


agnello (It)

Lamb.

agnello all' arrabbuata (It)

Literally, "angry lamb"; lamb cooked over a high flame.

agneshko magdanoslija (Bu)

Lamb with onions, parsley, and lemon slices.

agnolotti (It)

Literally, "little lambs"; pasta packets filled with meat, cheese, and spinach, seasoned with nutmeg, often poached in chicken stock, and served with grated cheese.

agnolotti di grasso (It)

Pasta packets filled with roast beef and veal, served with the roasting juices.

agoni (It)

Freshwater shad; often served cold as an appetizer cooked with thyme.

agoni seccati in graticola (It)

Freshwater shad grilled and marinated in vinegar with bay leaves.

agourelo (Gk)

Young olive oil pressed from an early harvest.

agresto (It)

Sour juice of unripe grapes used in some sauces and as a condiment.

agrio (Pg)

Watercress.

agro (Sp)

Acid, sour.

agrodolce (It)

Sweet and sour, as with vinegar and sugar mixed.

agua (Sp)

Water.

gua (Pg)

Water.

aguacate (Sp)

Avocado.

aguacate encamaronados (Mx)

Avocado with shrimp.

aguacate picante (Sp)

Spiced avocado.

aguacates rellenos (Sp)

Avocados stuffed with seafood or salad vegetables.

gua com gelo (Pg)

Water with ice.

gua mineral (Pg)

Mineral water.

agurk (Da)

Cucumber.

agurkai su rukcscia grietine (Rs)

Salad of cucumbers and sliced eggs in a dressing of mustard and sour cream.

agurker (Nw)

Cucumbers.

agurkesalat (Da)

Sliced cucumber salad in a dressing of vinegar, sugar, and dill.

ahds (Ar)

Lentils.

ahds imqala (Ar)

Lentil, potato, and onion soup.

ahds imsafa (Ar)

Mashed lentils with rice and onion browned in olive oil.

ahds majroosh (Ar)

Split dried red lentils.

ahds polo (Ar)

Lentils with rice, lamb, raisins, and onions.

ahi (Pl)

Hawaiian fish, yellowfin tuna, that has red flesh with a meaty texture and flavor; used grilled or sauted.

ahjeen (Ar)

Dough.

ahjeen il fatayer (Ar)

Yeast dough used for turnovers or pies.

ahmeeghthalota (Gk)

Almond cookies.

ahngooree (Gk)

Cucumber.

ahsal (Ar)

Honey.

ahududu (Tr)

Raspberry.

ahven (Fi)

Perch.

ai ferri (It)

Cooked on the spit; grilled.

aiglefin (Fr)

Haddock.

ago sau d'iou (Fr)

A fish soup similar to bouillabaisse with potatoes added; a Provenal dish.

aigre-doux (Fr)

Sweet-sour, tart.

aiguillette (Fr)

A long, thin slice of fowl or meat.

aiguillette de canetons Montmorency (Fr)

Strips of duckling breasts sauted < previous page page_6 next page >


in butter and flambed in cognac; served in a port and orange juice sauce.

ail (Fr)

Garlic.

aile de poulet (Fr)

Chicken wing.

aillade (Fr)

A mayonnaise sauce flavored with garlic and walnuts, served with fish.

aoli (Fr)

A garlic-flavored sauce with the consistency of mayonnaise, made with egg yolks, vinegar or lemon juice, and olive oil; usually served with poached fish, but may be used with vegetables or meat.

aipo (Pg)

Celery.

air (In)

Water.

airelle (Fr)

A variety of blueberry.

air jeruk manis (In)

Sweet orange juice.

air tomat (In)

Tomato juice.

aish (Ar)

Bread.

aisu kohi * (Jp)

Iced coffee.

aisu kurimu* (Jp)

Ice cream.

aisu ti* (Jp)

Iced tea.

ajawn seeds (Ia)

Seeds similar to caraway but smaller, used in curry and lentil dishes.

aji (Jp)

Pompano.

aji (Sp)

Capsicum peppers; chili sauce.

aji-no-moto (Jp)

See monosodium glutamate.

ajmoda (Ia)

Parsley.

ajo (Sp)

Garlic; garlic sauce for meat.

ajo cebollino (Sp)

Chive.

ajkamrtas (Hu)

Anchovy sauce.

ajonjoli (Sp)

Sesame seeds; a term used in Africa for yellow to red sesame seeds roasted like peanuts and ground for flour.

ajo porro (Sp)

Leek.

akadasi (Jp)

Red-bean paste soup.

aka miso (Jp)

Red miso.

akee (Cb)

See ackee.

kerhne (Nw)

Partridge.

akevitt (Nw)

See aquavit.

akhinos (Gk)

Sea urchin.

akhladhi (Gk)

Pear.

akhrot (Ia)

Walnuts.

akkra (Cb)

Fritters made with beans.

akuri (Ia)

Scrambled eggs with coriander and ginger.

akvavit (Da, Sw)

See aquavit.

al (It)

At the; to the; on the.

l (Da, Nw, Sw)

Eel; served boiled, smoked, and in aspic.

la, l' (Fr)

With; in the style of.

a la (Sp)

In the style of.

alabalik (Tr)

Trout.

alabega (Sp)

Sweet basil.

la carte (Fr)

According to the menu; describes a price list for menu items selected and charged individually.

alaj (Sp)

1. Almond paste with honey and walnuts. 2. Gingerbread.

l'algrienne (Fr)

Served with sweet potatoes either pureed for soup or sauted or in croquettes, and with garlic-flavored chopped tomatoes.

l'alsacienne (Fr)

1. With a garnish of ham or sausages and sauerkraut. 2. With a garnish of noodles, foie gras, and truffles. 3. With a Madeira sauce.

l'amiral (Fr)

Literally, "admiral's style"; served with a garnish of oysters, mussels, crayfish, mushrooms, and truffles; used for large fish.

la mode (Fr)

In the style; usually meaning "served with ice cream," as in the < previous page page_7 next page >


dish, pie la mode; or meaning "braised with vegetables and served with a gravy," as in beef la mode.

la mode de (Fr)

As prepared in, by, or for. See tripes la mode de Caen.

l'ancienne (Fr)

With a garnish of small onions and mushrooms; used with dishes such as chicken fricassee or lamb stew.

l'andalouse (Fr)

With a garnish of ricestuffed sweet peppers, eggplants au gratin, and a tomato sauce.

l'anglaise (Fr)

In the English style; vegetables, meat, and poultry cooked in either water or stock; meat and fish breaded or floured and fried.

al arancio (It)

Orange-flavored; with an orange sauce.

l'Argenteuil (Fr)

Garnished with asparagus.

l'arlsienne (Fr)

With a garnish of stuffed tomatoes, eggplant, and rice sometimes colored with saffron.

alaskacorba * (SC)

A hearty "fisherman's soup" made with whitefish, egg, and lemon.

l'autrichienne (Fr)

In the Austrian style; with sour cream, paprika, and onions.

alb (Ar)

Heart.

albacore (US)

A species of tuna, Thunnus alalunga, sold as white meat tuna and used baked or grilled.

albaricoque (Sp)

Apricot.

Albert, sauce (Fr)

A white sauce with horseradish used on braised beef.

albicocca (It)

Apricot.

albillo (Sp)

White grape, or wine of a white grape.

albndigas (Sp)

Spicy meatballs or molded ground meat; sometimes a thick soup with ground beef and rice; in Mexico dish may be flavored with chilis, cumin, oregano, and contain chopped zucchini.

Albufra, sauce (Fr)

A bchamel sauce with sweet pepper butter.

albumin (US)

A sulfur-rich form of protein found in many vegetable tissues such as peas, wheat, and soybeans and in nearly all animal tissues including blood plasma and milk. Egg whites are a common source. Albumins coagulate when heated and will partially coagulate when whipped, as with egg whites.

al burro (It)

Dressed with butter.

alcachofas a la vinagreta (Sp)

Artichokes in a vinaigrette dressing.

alcachofra (Pg)

Artichoke.

alcaparras (Pg)

Capers.

alcaravea (Sp)

Caraway.

alcohol (US)

A term that usually refers to ethyl alcohol although there are a large number of substances, from liquids to waxy solids, that can be called alcohol. Ethyl alcohol, found in wine, beer, and whiskey, is produced through the fermentation of sugar by yeast. The starch content of cereals, when used to produce alcohol, must first be converted to sugar by a malting process.

alcool (Fr, Sp)

Alcohol.

al dente (It)

Literally, "to the tooth"; refers to pasta that is cooked only to the point it loses the taste of flour and is chewy. < previous page page_8 next page >


ale (US)

An alcoholic beverage brewed from a cereal; may be used to flavor soups, stews, and casseroles.

lesuppe (Da)

Eel soup; served with dark bread.

alewife (US)

A saltwater fish, genus Alosa, related to the herring with oily flesh; used fried, grilled, or baked.

alface (Pg)

Lettuce.

alfajor (Sp)

Cake made with nuts and honey.

alfalfa sprouts (US)

The mild-flavored sprouted seeds of a legume, Medicago sativa, eaten as a salad food.

al forno (It)

Baked, roasted.

lgstek (Sw)

Elk steak; roast elk.

alho (Pg)

Garlic.

alho-por (PgBrazil)

Leek.

al horno (Sp)

Baked.

ali (It)

Wings, such as chicken wings.

alice (It)

Anchovy.

alici sott'olio (It)

Anchovies preserved in olive oil.

alicot (Fr)

A ragout of poultry giblets braised with garlic, carrots, and potatoes.

aliado (Sp)

Seasoned.

alio (Sp)

Seasoning.

ali-oli (Sp)

Garlic-flavored mayonnaise.

alkali (US)

Any of a number of chemical compounds that react with acids to form salts or with fats to form soaps. Bicarbonate of soda, commonly used in cooking, is an alkali.

alkanet (US)

Plant of the borage family, native to the Mediterranean, with roots containing a red dye used to color margarine, sausage skins, and other products.

Alkohol (Gr)

Alcohol.

alkupalat (Fi)

Appetizers, hors d'oeuvres.

alla, alle, allo (It)

In the style of; prepared with.

alla brace (It)

Charcoal-broiled.

all'agliata (It)

With a garlic, bread, and wine vinegar sauce.

all'amatriciana (It)

In the style of Amatrice in central Italy; pasta with a sauce containing tomatoes, red peppers, and lean salt pork.

alle acciughe (It)

Prepared with anchovies.

alle cozze (It)

With mussels.

allemande, sauce (Fr)

A velout sauce bound with egg yolks.

alle vongole (It)

Prepared with clams.

Allguer Emmenthaler (Gr)

A cow's milk cheese with yellow to brown rind, a yellow interior with large holes, and a milder taste than Swiss cheese.

Allgewrz (Gr)

Allspice.

alligator pear (US)

See avocado.

all'olio ed aglio (It)

Prepared with olive oil and garlic.

alloro (It)

Bay leaves.

allo spiedo (It)

Roasted on a spit.

allspice (Cb)

Dried berry of a tropical tree, Pimenta dioica, grown in Jamaica; taste resembles a mixture of spices including cloves; used in pickling, for stews, soups, fish, and meats. Also called Jamaica pepper.

allumettes (Fr)

Potatoes cut to the thickness of matchsticks; also, puff pastry strips.

all'uovo (It)

With eggs. < previous page page_9 next page >


Allspice

alma (Hu)

Apple.

almamrts (Hu)

Applesauce.

alms rtes (Hu)

Apple strudel.

almejas (Sp)

Clams, cockles, mussels.

almejas en salsa de ajo (Sp)

Clams served in a sauce of olive oil, garlic, and parsley.

almendra (Sp)

Almond.

almendra amarga (Sp)

Bitter almond.

almendrado (Sp)

Macaroon.

almendras confitadas (Sp)

Candied almonds; pralines.

almendras de cacao (Sp)

Cocoa beans.

almendras garapiadas (Sp)

Sugared almonds.

almendras tostados (Sp)

Almonds toasted in butter.

almibar (Sp)

Syrup.

almbares (Sp)

Preserved fruit.

almirn (Sp)

Wild chicory.

almodn (Sp)

Baking flour.

almodrote (Sp)

Eggplant sauce.

almojbana (Sp)

1. Cruller. 2. Cheesecake. 3. Paste of butter, eggs, and sugar.

almond (US)

The kernel of a fruit of the almond tree, Prunus amygdalus, native to the Mediterranean. The almond used as a food is the sweet almond, sold in many forms such as blanched, sliced, chopped, ground, and roasted. Bitter almonds, which form lethal prussic acid unless correctly processed, are not sold in the United States, but are used in amaretti and confections in other countries.

almndegas (Pg)

Meatballs or croquettes made with a mixture of pork and veal.

almori (Sp)

Sweetmeat; cake.

almorzar (Sp)

To breakfast or lunch.

l og rrg (Da)

Eel with scrambled eggs.

aloque (Sp)

Describes a clear white wine, or a mixture of red and white wines.

alosa (Sp)

Shad.

alose (Fr)

Shad.

alouettes (Fr)

Larks.

alouettes sans ttes (Fr)

Veal birds; thin veal slices rolled around a filling of ground pork, bread crumbs, egg, and garlic and sauted in olive oil.

aloyau (Fr)

Beef sirloin.

alperche (Pg)

Apricot.

alpistela (Sp)

A cake with sesame seeds, flour, honey, and eggs.

Alpkse (GrSwiss)

Literally, ''cheese made in the Alps"; soft to firm cow's or goat's milk cheese; has a sweet, mellow taste when made with cow's milk. < previous page page_10 next page >


al rag (It)

With meat sauce.

al sangue (It)

Served rare (meat).

Alse (Gr)

Shad.

al sugo (It)

With meat sauce.

alu (Ia)

Potato.

alubia (Sp)

French bean; haricot.

alu bukhara (Ia)

Plum.

alu chat (Ia)

A snack made with potatoes and peas flavored with chilis, tamarind, and coriander.

alu matar (Ia)

Potato and green pea curry.

alu pakoras (Ia)

Potato fritters.

amai (Jp)

Sweet.

amande (Fr)

Almond.

amande amre (Fr)

Bitter almond.

amandel (Du)

Almonds.

amandine (Fr)

Prepared with almonds; often used to describe fish fillets.

amaranth (US)

A plant of the family Amaranthaceae, with large seed heads; seeds are ground into flour for bread and popped like popcorn; greens are used stir-fried.

amarelle (US)

A cultivated sour cherry, Prunus cerasus, with colorless juice. Also called klarbr.

amaretti (It)

Small macaroons made with sweet and bitter almonds.

amaretto (It)

A liqueur flavored with almonds and apricots; may be used in whipped cream and fruit salads.

amaro (It)

Bitter.

amazake (Jp)

Literally, "sweet cake"; a thick hot drink made with rice and water.

amazu (Jp)

Sweetened vinegar sauce.

ambrosia (It)

A dessert made with sliced oranges and bananas, sugar, and coconut.

Ambrosia (Sw)

A pale yellow cow's milk cheese with a somewhat soft interior and a mild, slightly tart taste.

amchoor (Ia)

Dried mango powder; used like a seasoning.

amijoas (Pg)

Clams; cockles.

amijoas na cataplana (Pg)

Steamed clams with sausages, ham, tomatoes, and spices.

ameixas (Pg)

Plums; prunes.

amndoas (Pg)

Almonds.

amendoim (Pg)

Peanuts.

amricaine (Fr)

See homard l'amricaine.

American cheese (US)

Term applied to American Cheddar or Cheddar-style cheeses and also to processed, presliced sandwich cheese.

amino acid (US)

An organic chemical compound that occurs naturally in animal tissues and is a building block for protein molecules. There are more than twenty different kinds of amino acids, most of which can be produced by the body. However, at least eight, called essential amino acids, must be obtained from food. See essential amino acids.

amirty (Ia)

Deep-fried, crisp yellow spirals of urad dal; soaked in syrup.

amras (Pg)

Berries.

amrood (Ia)

Guava.

anacard (PgBrazil)

A vinegar made from cashew nuts.

anadama bread (US)

Bread made with yeast dough, cornmeal, and molasses.

anago (Jp)

Conger eel.

Anaheim chili (US)

Bright, shiny green pepper, 5 to 8 inches long, about 2 inches wide, tapering to a point; flavor < previous page page_11 next page >


ranges from mild to moderately hot. Also called California green chili.

ananas (Cz, Fi, Nw, Rs, Tr)

Pineapple.

ananas au kirsch (Fr)

Pineapple in Kirsch.

ananasov meloun (Cz)

Cantaloupe.

ananasso (It)

Pineapple.

anansz (Hu)

Pineapple.

anar (Ia)

Pomegranate.

anchellini (It)

Ravioli stuffed with meat and fried.

ancho (Mx)

A mild chili that resembles the green bell pepper; sold fresh when green or a ripe red; or dried and black; often used in Mexican cooking.

anchoas (Sp)

Anchovies.

anchois (Fr)

Anchovies.

anchoussi s yaitzami (Rs)

Anchovies on eggs.

anchouwa (Ar)

Anchovies.

anchova (Pg)

Anchovy; bluefish.

anchovies (US)

Small saltwater fish, Engraulis encrasicholus, found in Mediterranean waters or along the coasts of southern Europe; when salted and cured develop a red color; usually sold canned in oil or in a paste; used often in Italian, Spanish, and Portuguese cooking. Around the world other small fish are known locally as anchovies.

anchoyade (Fr)

Puree of anchovies mixed with garlic and olive oil, served with raw vegetables or on bread.

anuvez (Tr)

Anchovies.

and (Da, Nw)

Duck.

anda (Ia)

Egg.

anda ki kari (Ia)

Egg curry.

andalouse, sauce (Fr)

Mayonnaise sauce with tomato puree, green peppers, and parsley.

andesteg (Da)

Roast duck.

andijvie (Du)

Escarole.

andouille (Fr)

Thick sausage made with tripe and encased in a pig intestine; black from smoke and wrinkled.

andruty (Po)

Wafers.

anellini (It)

Pasta shaped like little rings; usually served in soup.

anequim (Pg)

See mackerel shark.

aneth (Fr)

Dill.

aneto (It)

Dill.

angel food cake (US)

A light sponge cake made with beaten egg whites and no shortening and baked in a tube pan; usually a white cake but may be flavored with chocolate, vanilla, or almond extract.

angel hair (US)

Very thin, cylindrical pasta. Also called capellini.

angelica (US)

A tall herb, Angelica archangelica, with thick, hollow stems and large, serrated leaves; used chopped as a garnish, prepared like celery or rhubarb, or candied.

anglique (Fr)

Angelica.

anglerfish (US)

Monkfish.

Anglesey eggs (GB)

A Welsh dish of mashed potatoes topped with hardboiled eggs and a cheese sauce and baked.

angoor (Ia)

Grapes.

angrest * (Cz)

Gooseberries.

angsa (In)

Goose.

anguila (Sp)

Eel.

anguilla marinata (It)

Marinated eel.

anguille (Fr)

Eel.

anguille alla veneziana (It)

Eels cooked in tuna and lemon sauce. < previous page page_12 next page >


anguilles au vert (Bl)

Sauted eels in a sauce of egg yolks, white wine, and herbs including sorrel and mint.

anguria (It)

Watermelon.

anice (It)

Anise.

anijs (Du)

Anise.

animelle (It)

Sweetbreads.

animelles la crme (Fr)

Sliced sweetbreads cooked in butter and a cream sauce; used as a garnish.

anise (US)

An aromatic seed of an herb, Pimpinella anisum, with a slight licorice flavor; brown when dried; used to flavor cookies, rolls, stews, sauces, and dishes of the Mediterranean, India, and Southeast Asia. Also called aniseed.

anisetta (It)

A liqueur made with the aromatic herb, anise.

anitra (It)

Duck.

anitra arrosto (It)

Roast duck.

anitra selvatica (It)

Wild duck.

anjeer (Ia)

Figs.

Anjou (Fr)

A pear variety with a yellow-green, often russeted skin; sweet flavor; used for a dessert pear, poaching, baking, broiling, and canning.

anjova (Sp)

Bluefish.

anjovis (Fi)

Anchovies.

anka (Sw)

Duck.

ankerias (Fi)

Eel.

ankka (Fi)

Duck.

Annabella (It)

A soft, white, creamy cow's milk cheese, eaten fresh with fruit.

annatto (US)

A salmon-red dye produced from the fruit of a South American tree, Bixa orellana; used to color confections, cheese, and rice. The seeds are ground and used as a spice.

anolini (It)

Small ravioli stuffed with minced cooked beef and Parmesan cheese.

Anschovis (Gr)

Anchovy.

ansjovis (Sw)

Marinated sprats.

antioxidants (US)

Substances that prevent or retard the tendency of foods, particularly fats or oils, from absorbing oxygen from the air and becoming rancid. They may be natural agents such as ascorbic acid used to prevent the discoloration of fruit or synthetic chemicals.

antipasto (It)

Literally, "before the meal"; a first course; appetizers, hors d'oeuvres.

antipasto variato (It)

Assorted hors d'oeuvres.

antojos (Mx)

"Whims"; appetizers.

aoyagi (Jp)

Round clams.

apams (Ia)

Rice and coconut pancakes cooked with coconut milk.

apel (In)

Apple.

apelsin (Sw)

Orange.

apel'sin (Rs)

Orange.

apenoten (Du)

Peanuts.

apritif (Fr)

Any drink such as sherry or champagne usually taken before dinner as an appetite stimulant.

aperitivo (It)

Apritif.

Apfel (Gr)

Apple.

Apfelkuchen (Gr)

Apple custard tart.

Apfelmus (Gr)

Applesauce.

Apfelpfannkuchen (Gr)

Apple pancakes.

Apfelreis (Gr)

Rice pudding made with apples.

Apfelrotkohl (Gr)

Red cabbage and apples, cooked together and served with roast pork.

Apfelsinen (Gr)

Oranges. < previous page page_13 next page >


Apfelsinensaft (Gr)

Orange juice.

Apfelstrudel (Gr)

Apple strudel.

Apfelwein (Gr)

Apple cider or wine.

aphelia (Gk)

Pork fillets marinated in red wine with bay leaves and crushed coriander then sauted in olive oil and wine.

aphrodisiac (US)

A food or drink believed to arouse or intensify sexual drive.

api'i (Pl)

A form of taro, gray in color.

apio (Sp)

Celery.

apio-nabo (Sp)

Celeriac.

point (Fr)

Medium done (meat).

appelbeignets (Du)

Apple fritters.

ppelkaka med vaniljss (Sw)

Layers of fried bread crumbs and apples with vanilla custard.

appelmoes (Du)

Applesauce.

appelsap (Du)

Cider.

appelsiini (Fi)

Orange.

appelsiinimehua (Fi)

Orange juice.

appelsin (Nw)

Orange.

appelsinsaft (Nw)

Orange juice.

appeltaart (Du)

Apple cake.

Appenzell (GrSwiss)

A cow's milk cheese with a smooth brown rind, a pale gold interior with small scattered holes and a mild to fruity and spicy taste.

appetizer (US)

Any food or drink served before a meal to stimulate the appetite, such as hors d'oeuvres or a dry sherry.

apple (US)

The fruit of a temperate-zone tree, genus Malus, member of the rose family; some 7,000 varieties are known in the United States; may be roughly classified into wild crab apples, cultivated all-purpose apples, and cooking apples. Skin color ranges from green to pale yellow to dark red. Eaten raw or cooked in numerous ways. A few of the many common varieties include Granny Smith, Jonathan, Golden or Red Delicious, McIntosh, and Winesap.

pple (Sw)

Apple.

apple amber pudding (GB)

A tart filled with sweet, flavored apple puree topped with meringue.

apple butter (US)

See fruit butters.

apple charlotte (GB)

A pudding of layered, buttered bread crumbs and stewed apples, sweetened and topped with more bread crumbs, and baked. Bread strips may be used in place of crumbs. Said to be named for Charlotte, wife of George III.

apple dumplings (GB)

Peeled and cored apples, filled with a sweet mixture, wrapped in a pastry crust and baked; served with cream.

applejack (US)

Apple brandy.

ppleknyten (Sw)

Apple dumplings.

apple pandowdy (US)

A New England and Pennsylvania Dutch cross between a pudding and a deep dish apple pie; a baked mixture of sliced apples, sugar, molasses, butter, cinnamon, and nutmeg covered with a pie crust.

apple pie (US)

A traditional two-crust pie, the filling is an apple mixture spiced with cloves, cinnamon, and nutmeg; served with cheddar cheese or ice cream. Green apple pie is made with sour apples.

applesauce (US)

Strained, cooked apple puree recooked with sugar and some- < previous page page_14 next page >


times lemon juice; may be seasoned with cinnamon.

apple slump (US)

Apple pandowdy topped with biscuit dough.

apple snow (US)

A dessert made with beaten egg whites, lemon juice, cinnamon, nutmeg, and sometimes gelatin mixed with applesauce.

appum (Ia)

Rice flour pancakes made with coconut milk.

apricot (US)

The fruit of a tree, Prunus armeniaca, many varieties; skin color ranges from pale yellow to orange-red; white, yellow, or orange flesh; sweet, juicy; eaten fresh, dried, or canned; used cooked in many Middle Eastern dishes.

aprikoosi (Fi)

Apricot.

aprikos (Nw, Sw)

Apricot.

Aprikosen (Gr)

Apricots.

aprstemnyek (Hu)

Cookies.

aquavit (US)

Literally, "water of life"; Scandinavian spirits distilled from potatoes, rye, or barley and flavored with caraway seeds. Also spelled akevitt, akvavit.

Apricot

arachide (Fr, It)

Peanut.

arachis huile (Fr)

Groundnut or peanut oil.

aragosta (It)

Lobster.

arak (Ar)

An anise-flavored spirit.

arancia (It)

Orange.

aranciata (It)

Orangeade.

arancini (It)

Little rice balls mixed with liver, meat, mushrooms, onions, and spices, then breaded and fried in olive oil.

arndano (Sp)

Bilberry; blueberry.

aranygaluska (Hu)

Dumpling cake.

arare (Jp)

Small rice crackers.

arbei (In)

Strawberries.

arborio (It)

An Italian short-grain rice used in risotto.

Arbroath smokies (Sc)

Smoked haddock stuffed with butter and baked or grilled.

arbuz (Rs)

Watermelon.

archiduc, la (Fr)

Prepared with a cream sauce containing white wine, onion, and paprika.

arenque (Pg)

Herring.

arenque ahumado (Sp)

Smoked herring.

arepas (Sp)

Venezuelan corn cakes cooked on a griddle.

arhar dal (Ia)

Pigeon pea.

aringa (It)

Herring.

aringa affumicata (It)

Kippered herring.

aringa marinata (It)

Marinated herring.

arista (It)

Pork loin roasted on the spit or in the oven. < previous page page_15 next page >


armadillo (US)

An armor-covered mammal, Dasypus novemcinctus, hunted in the southwestern United States and used in soups or chili con carne; various species are eaten in South America.

armagnac (Fr)

A dry, pungent brandy from Gascony.

Arme Ritter (Gr)

Bread dipped in beaten egg or batter, fried, sprinkled with sugar and cinnamon, and served with applesauce.

armoricaine (Fr)

An old term for Brittany and sometimes confused with a lobster dish created by a French chef. See homard l'amricaine.

armut (Tr)

Pear.

arnab (Ar)

Rabbit.

arnabeet (Ar)

Cauliflower.

arnavut cigeri * (Tr)

Lamb's liver fried with onions, parsley, and paprika.

arni (Gk)

Lamb.

arni exokhiko (Gk)

"Country style" lamb in phyllo pastry with a mixture of peas, potatoes, cheese, and tomatoes; baked.

arni steen stamna (Gk)

Lamb baked in a dough-sealed clay dish.

aromatic (US)

Having an agreeable fragrance from food or drink; flavored with plants or herbs such as ginger, parsley, garlic, or thyme that give a pungent odor.

arraia (Pg)

Skate, ray.

arrayn (Sp)

Myrtle.

arreganato (It)

Prepared with oregano.

arrs (PgBrazil)

Rice.

arroser (Fr)

To baste.

arrostire sulla (It)

Broiling.

arrosto (It)

Roast, roast meat.

arrosto di agnello con patatine (It)

Roast spring lamb with new potatoes.

arrowroot (US)

A fine, white, edible starch made from the ground pith of the roots of several tropical plants, mainly Maranta arundinacea; used as a glaze and to thicken sauces, puddings, and other cooked foods.

arroz (Pg, Sp)

Rice.

arroz abanda (Sp)

Saffron rice steeped in seafood stock; served with fish and shellfish; many variations.

arroz blanco con mejillones (Sp)

White rice with mussels.

arroz con azafrn (Sp)

Saffron rice.

arroz con costra (Sp)

A casserole of rice and rabbit with an egg crust.

arroz con frijoles (Sp)

Rice with black beans.

arroz con leche (Sp)

A pudding of rice cooked in milk with cinnamon and lemon. Also called lech quemada.

arroz con pollo (Mx)

Chicken cooked with rice, tomatoes, green pepper, peas, saffron, and other seasonings.

arroz doce (Pg)

Rice pudding.

arroz refogado (Pg)

Rice in an onion and tomato gravy.

Art (Gr)

In the style of.

rter (Sw)

Peas.

rter med flsk (Sw)

A traditional yellow pea soup with pork.

artichauts la grecque (Fr)

Artichokes cooked in olive oil and garlic.

artichauts la vinaigrette (Fr)

Artichokes in a dressing of oil and vinegar.

artichoke (US)

See globe artichoke, Jerusalem artichoke.

articska (Hu)

Artichoke. < previous page page_16 next page >


Artischocken (Gr)

Artichokes.

Artischockenherzen (Gr)

Artichoke hearts.

artisjokk (Nw)

Artichoke.

artisokka (Fi)

Artichoke.

rtsoppa (Sw)

Pea soup.

artycoky * (Cz)

Artichokes.

aru (Ia)

Peach.

arugula (It)

A salad plant, Eruca sativa, member of the cabbage family, with pungent-flavored leaves. Also called rocket cress.

arvi ki kari (Ia)

Yam curry.

asadero (Mx)

Literally, "fit for roasting"; a white, cow's milk cheese sold in braids; melts smoothly, can be diced, or pulled into strands; similar to Monterey Jack.

asado (Sp)

Cooked on a barbecue; roasted.

asado de cerdo (Sp)

Roast pork.

asadura (Sp)

Offal or variety meats; chitterlings.

asafetida (Ia)

The dried resin of a fennellike plant, Ferula asafoetida, used in the cooking of India. When fried, the aroma and taste resemble that of onions.

asafetidapoori (Ia)

A spicy bread made with ground chick-peas and flavored with asafetida.

asakusa nori (Jp)

A form of seaweed (nori) used in making norimaki sushi.

asam (In)

Tamarind; sour.

asar (Sp)

To broil, roast.

asar a la lumbre (Sp)

To roast on an open fire.

asar a la parrilla (Sp)

To grill.

asatsuki (Jp)

Chives.

ascalonia (Sp)

Shallot.

asciutta (It)

A term for pasta used in a sauce or stuffed, as opposed to a pasta used in a broth (in brodo).

ascorbic acid (US)

An alternative term for vitamin C. Synthetic ascorbic acid is used as an antioxidant in manufactured foods and sometimes in home cooking to prevent browning of cut fruits. Ascorbic acid does not increase the vitamin C content of manufactured foods because it is lost with cooking. See also vitamin C.

aseer (Ar)

Juice; fruit juice.

aseer burtuaan (Ar)

Orange juice.

aseer il limoon (Ar)

Lemon juice.

ash sak (Ar)

A hearty soup with yogurt, meat, spinach, and nuts.

ashtarak tolma (Rs)

Apples or quinces stuffed with lamb.

Asiago (It)

A Cheddar-like cow's milk cheese with a yellow interior and a pungent flavor. When young, used as a table cheese; when aged, used for grating.

Asian pear (US)

Any of several varieties of a tree, Pyrus pyrifolia, native to Japan with edible fruit that resembles both apple and pear; skin color from yellow-green to brown; aromatic, crisp, juicy white flesh; usually eaten fresh but can be cooked, dried, or pressed into juice. Also called Japanese pear, nashi, sand pear.

asopao (SpPuerto Rico)

A stew with rice, chicken, and seafood.

asparagi (It)

Asparagus.

asparagi alla fiorentina (It)

Asparagus mixed lightly in butter with Parmesan cheese and topped with fried eggs.

asparagus (US)

A vegetable, Asparagus < previous page page_17 next page >


officinalis, a member of the lily family with spearlike stems ending in tightly closed bud heads; color usually green but may be blanched white; delicate flavor; used steamed or gently boiled; often served with a sauce.

asparagus bean (US)

See yard-long bean.

aspara-kopitas (Gk)

A puff pastry stuffed with asparagus, feta cheese, garlic, and mushrooms.

asparges (Da)

Asparagus.

asparges (Nw)

Asparagus.

aspartame (US)

An artificial sweetener almost two hundred times sweeter than table sugar; must be labeled because some persons are unable to metabolize an amino acid in it (phenylalanine).

asperges (Fr)

Asparagus.

asperges la crme (Fr)

Creamed asparagus.

asperges en branches (Fr)

Whole, boiled asparagus.

asperges mornay (Fr)

Asparagus with a thick cheese sauce.

asperges mousseline (Fr)

Asparagus with a sauce of egg yolks, lemon juice, and whipped cream.

aspergesoep (Du)

Asparagus soup.

asperillo (Sp)

Slightly tart or sour.

aspic (US)

Cold, cooked food such as meat, fish, poultry, vegetables, or fruit set in a mold with aspic jelly.

aspic jelly (US)

A clear, savory jelly made with reduced chicken or veal stocks, or clarified meat, fish, or poultry stocks with gelatin added. It solidifies when cooled; used for aspics, as a garnish, and to glaze cold, cooked poultry, meat, or fish.

aspro (It)

Sour, tart.

aspro krasi (Gk)

White wine.

assado (Pg)

Roasted; roast.

assaisonnement (Fr)

Seasoning; salad dressing.

assaisonnement aromatique (Fr)

An aromatic seasoning such as parsley or chervil.

Assam (Ia)

A black, pungent tea from Assam in India.

sst (Fi)

S-shaped cookies.

assida bil bufriwa (Ar)

Hazelnut pudding topped with nuts and a sweet sauce.

assiette anglaise (Fr)

An assortment of cold, sliced meats.

assiette assortie (Fr)

A mixture of cold hors d'oeuvres.

assiette de charcuterie (Fr)

A plate of assorted sausages.

assortimento pazzo (It)

A wild or extravagant assortment of meat, seafood, and vegetables.

assortito (It)

Assorted.

astaco (It, Sp)

Spiny lobster.

astakos mayioneza (Gk)

Spiny lobster served with mayonnaise.

asuparagasu (Jp)

Asparagus.

asure * (Tr)

Pudding made with a mixture of navy beans, chick-peas, rice, dried fruit, and nuts.

svnyvizet (Hu)

Mineral water.

atalvina (Sp)

An almond meal porridge.

atayef (Ar)

Folded pancakes stuffed with a sweet, flower-flavored mixture of walnuts.

atemoya (US)

A hybrid fruit of the cheri- < previous page page_18 next page >


moya and the sweetsop in the custard apple family, shaped like a large, scaly, green fir cone. Its custardlike flesh contains many seeds and is usually eaten raw.

atholl brose (Sc)

A drink made by straining water from soaked raw oats (brose) and mixing with Scotch whiskey, honey, and sometimes cream. Reportedly named for a duke of Atholl.

atjar (In)

Any of the sweet-and-sour relishes made from various pickled vegetables.

atjar rebung (In)

Sweet-and-sour bamboo shoot relish.

atole (Sp)

A sweet beverage or gruel made with milk, corn flour, and flavorings.

atpokat (In)

Avocado.

attereau (Fr)

An hors d'oeuvre of various ingredients coated in bread crumbs, laced on a skewer, and fried.

ttiksgurka (Sw)

Pickled gherkins.

atum (Pg)

Tuna.

atn (Sp)

Tuna.

Aubergine (Gr)

Eggplant.

aubergine (GB, Fr, It)

Eggplant.

aubergines la nioise (Fr)

Eggplant with garlic and tomatoes.

au beurre (Fr)

With butter, browned or in a sauce.

au bleu (Fr)

Describes the blue color that very fresh fish, usually trout, acquire when cooked by plunging immediately into boiling court bouillon.

Auflauf (Gr)

Souffl; pudding.

aufour (Fr)

Baked in the oven.

Aufschnitt (Gr)

Plate of assorted sliced sausages.

au gratin (Fr)

A baked or grilled dish sprinkled with grated cheese or bread crumbs or both.

augurken (Du)

Pickles.

au jus (Fr)

Served in its own juice or gravy; usually from beef.

au lait (Fr)

With milk.

au lard (Fr)

Cooked in salt pork.

au naturel (Fr)

Served unseasoned, or without butter, sauce or garnishes.

aure (Nw)

Trout.

aurore, sauce (Fr)

A velout sauce with tomato paste or puree, heavy cream, butter, and egg yolks; also, a bchamel sauce with paprika and cream.

au sang (Fr)

With a sauce made from the blood of the meat used.

Austern (Gr)

Oysters.

auszpik (Po)

Aspic.

avakkai mangai (Ia)

Mango chutney.

avia (Pg)

Oatmeal.

aveline (Fr)

Filbert, hazelnut.

avellana (It, Sp)

Filbert, hazelnut.

aves (Sp)

Poultry; birds.

avgha (Gk)

Eggs.

avgolemono (Gk)

Lemon and egg sauce; often used to flavor and bind soups and other dishes.

avkokt torsk (Nw)

Boiled cod.

avocado (US)

The round or pearshaped, smooth or rough-skinned, fruit of a tropical evergreen tree, Persea americana; skin colors ranging from green to almost black; creamy flesh with a buttery texture when ripe; used in salads, soups, ice cream and, best known, in guacamole. Also called alligator pear.

avocat (Fr)

Avocado. < previous page page_19 next page >


avocat farci de crevettes (Fr)

Avocado stuffed with shrimp.

awabi (Jp)

Abalone.

ayam (In)

Chicken.

ayam panggang bumbu besengek (In)

Roast, grilled chicken in coconut sauce.

ayam panike (In)

Chicken cooked in an aromatic sauce.

ayam percik (Ml)

Grilled marinated chicken with coconut sauce.

ayam tauco (In)

Chicken cooked with fermented yellow beans.

ayran (Tr)

A drink made with yogurt.

ayskrimu (AfSwahili)

Ice cream.

ayskrimu ya vanila (AfSwahili)

Vanilla ice cream.

ayu (Jp)

Freshwater trout.

az (Tr)

Rare or undercooked.

azafrn (Sp)

Saffron.

azarole (US)

A small, applelike fruit of a shrub, Crataegus azarolus; white to red skin; crisp flesh; eaten fresh or used in preserves. Also called Naples medlar.

azedinha (Pg)

Sorrel.

azedo (Pg)

Sour.

Azeito (Pg)

A cream cheese of ewes' milk with a yellow rind and mild taste.

azeite (Pg)

Oil; olive oil. Also called leo.

azeitonas (Pg)

Olives.

azijn (Du)

Vinegar.

azu (Rs)

Beefsteak and vegetable stew.

azcar (Sp)

Sugar.

azuki (Jp)

A legume, Phaseolus angularis, cultivated throughout Asia, Africa, and North and South America; sold as small, red-brown, dried beans; used boiled, mashed, sweetened, as a base for cakes, and in rice. Also spelled adzuki.

azukian (Jp)

Sweet red bean paste.

azyme (Fr)

Unleavened bread. < previous page page_20 next page >


B

baars (Du)

Bass.

bab (Hu)

Beans.

baba (Fr)

A sweet sponge cake molded in the shape of a turban and named for a fictional character, Ali Baba; many variations of flavorings.

baba au rhum (Fr)

A turban-shaped sponge cake soaked in rum and decorated with candied or glaceed fruits.

babaco (Sp)

A yellow fruit, hybrid of the pawpaw, genus Carica, that appears star shaped when sliced. The pulpy flesh has a flavor of mixed fruits such as peach and strawberry; used in sweet and savory dishes.

baba ghannoug (Ar)

Peeled eggplant, pured and baked with sesame paste and served with lemon juice, garlic, and olive oil.

babassu (Pg)

Several varieties of a palm, genus Orbignija, native to Brazil, with hard-shelled nuts from which a kind of coconut oil is made.

babat (In)

Tripe.

ba * bau* dung-gwa* tang* (Ch)

A winter melon (''eight treasure") soup made of stock, meat, and vegetables and served in the hollowed-out shell of the melon.

babeczki smietankowe (Po)

Cream tarts with raisins, cherries, or walnuts.

babeurre (Fr)

Buttermilk.

babgulyas (Hu)

Bean goulash.

babi (In)

Pork.

babi asam pedas (In)

Pork in a spicy, sour sauce.

babka (Po)

Literally, "grandmother"; a rounded pastry, a cross between a cake and a sweet bread, topped with sugar, cinnamon, and icing.

bableves (Hu)

Bean soup.

bableves csipetkvel (Hu)

Bean soup made with smoked ham stock and sour cream.

bbovka (Cz)

Crown-shaped yeast cake; Kugelhopf.

bacalao (Sp)

Salted and dried cod; added to omelets and casseroles or boiled and served with potatoes.

bacalao al ajo arriero (Sp)

Literally, "in the style of the muledriver"; salt cod with tomatoes, onions, and garlic.

bacalao al pil-pil (Sp)

Salt cod simmered in olive oil and garlic with parsley and peppers.

bacalhau (Pg)

The national dish of Portugal, salted and dried cod, often soaked, boiled, and served in melted butter and garlic and garnished with onions, black olives, and hard-boiled eggs.

baccal (It)

Salted and dried cod; when soaked to softness, often served sauted with garlic.

back bacon (GB)

A cut from the top of the pig, divided into rashers or chops; served fried, grilled, or boiled.

Backhendl (GrAustria)

Breaded, fried chicken, garnished with lemon and parsley and served with boiled potatoes.

Backobst (Gr)

Dried fruit.

Backpflaumen (Gr)

Prunes.

Backwerk (Gr)

Cakes, pastries. < previous page page_21 next page >


bacon (US)

Boned pork, usually the side or belly meat; may be smoked or unsmoked and cured with salt, sugar, and spices.

bacon (Nw)

Bacon.

bacon (Fr)

Lard; salt pork.

bacon med gg (Sw)

Bacon and egg.

bacon og g (Da)

Bacon and egg.

bacon rasher (GB)

A slice of bacon.

bacon strip (US)

A slice of bacon.

badakelu vinjal (Ia)

A vindaloo or curry made with duck meat and apples.

badam (Ia)

Almonds; used for sweets, pullao, and curries.

badam barfi (Ia)

A fudgelike almond and chocolate sweet or dessert.

badami pasanda (Ia)

A sweet stew of mutton with almonds and cashews.

badderlocks (US)

A form of brown seaweed; used in cooking for its sugary, nutty flavor.

br (Nw)

Berries.

bagel (JW)

A hard, round yeast bun with a hole in the center. Two main types are the traditional water bagel, first simmered in water then baked, and a modern, rich egg bagel, both produced with variations. Often served with cream cheese and lox.

bagel chip (US)

Snack food made of thin, seasoned pieces of bagels and baked in butter or oil.

baghari jhinga (Ia)

A curried shrimp dish with garlic and mustard seed.

bagna cauda (It)

Literally, "hot bath"; a sauce of garlic, olive oil, anchovies, and sometimes truffles used as a hot dip for raw vegetables.

bagnare (It)

To wet, moisten, dip, steep.

Bagnes (FrSwiss)

A cow's milk cheese that has a rough crust, a firm interior, and a fruity taste; often used to make raclettes.

bagoong (Ph)

A pungent sauce or paste made from tiny fermented shrimp or fish in brine.

bagt kartoffel (Da)

Baked potato.

baguette (Fr)

Long loaf of crusty bread.

bi-ci (Ch)

A Chinese vegetable, Brassica rapa var. Chinensis, in the mustard family that has white stalks, darkgreen leaves, and a sweet flavor; used in soup or stir-fried. Also called bok choy.

baicoli (It)

Slices of pastry.

baidakov kulebiaka (Rs)

A twelve-layer rectangular pie with a different meat or fish filling for each layer.

baies (Fr)

Berries.

bi-gwo (Ch)

Lime.

bi-lw-bwo * (Ch)

Turnips.

baingan (Ia)

Eggplant. Also called brinjal.

baingan bharta (Ia)

An appetizer made with broiled eggplant mashed with onions, tomatoes, ginger, and chilis.

baingan pakora (Ia)

Deep-fried eggplant.

bain-marie (Fr)

A pan of water, kept uniformly hot, in which other pans containing various foods such as sauces or stews may stand to maintain warmth without further cooking.

baiser (Fr)

A sweet or petit four called a kiss; two meringues sandwiched with a cream filling.

bi-shu* (Ch)

Sweet potatoes.

bi-tsi (Ch)

See Chinese cabbage. < previous page page_22 next page >


bi-tsi bai y-ywn (Ch)

Braised Chinese cabbage served over fish croquettes.

bi-y tang * (Ch)

"White jade" soup; chicken broth with bean sprouts, soybean curd, bamboo shoots, and mushrooms.

bajia (AfSwahili)

Cakes made of bean or lentil flour.

bajra (Ia)

Millet.

bakalar (SC)

Cod.

bakaliaros (Gk)

Salt cod.

bakarkhani (Ia)

Fat, round bread loaves made by throwing balls of dough into a fire.

bake, to (US)

To cook foods in an oven enclosed with circulated heat and a constant temperature.

bakeapple (Ca)

See cloudberry.

bake blind, to (GB)

To bake an unfilled pie crust or pastry shell.

baked Alaska (US)

A block of hard-frozen ice cream on a base of sponge cake that is completely covered with meringue and baked at high heat until the meringue is browned but the ice cream remains frozen.

bakelse tart (Sw)

Pastry.

baker's cheese (US)

A dry cheese used commercially by bakers for cheesecake and similar foods; made from skim milk powder or skim cow's milk and high in rennet.

baking powder (US)

A leavening agent, a mixture of baking soda combined with an acid substance, such as cream of tartar, and a base of flour, cornstarch and salt; used to cause dough to rise.

baking soda (US)

Sodium bicarbonate, which by itself does not have a leavening effect; an acid such as sour milk or lemon juice must be added.

baklava (Ar, Gk, Tr)

A sweet strudellike pastry of phyllo dough layered with nuts, honey, and spices; covered with honey or lemon-flavored syrup.

baklazhan (Rs)

Eggplant.

baklazhan s ovoshami (Rs)

Chopped eggplant fried with onions, carrots, tomatoes, and squash; served cold.

bak mie (In)

Vegetables such as green beans, cabbage, and leeks with noodles; similar to chow mein.

bak pao (In)

Steamed, meat-filled rice cake.

bakr ka gosht (Ia)

Mutton; goat meat.

balachan (Ml)

See trassi.

balachong (Ia)

A kind of pickled relish made with shrimp, tomatoes, onions, hot chilis, turmeric, and vinegar.

balah (Ar)

Dates.

balik izgara (Tr)

Broiled fish.

balik tavasi (Tr)

Fried fish.

ballon (Fr)

A ball of meat, usually lamb, formed from a boned joint.

ballottine (Fr)

A stuffed roll of boned meat, fish, poultry, or game birds coated in aspic jelly; served sliced.

baloney (US)

Bologna.

balsamella (It)

White sauce made with milk, flour, and butter; bchamel sauce.

balsamic vinegar (US)

A mild, dark red, fragrant vinegar with a sweet-sour taste; made from the juice of a white grape; aged in wood barrels. Also called aceto balsamico di Modena. < previous page page_23 next page >


Balsamkraut (Gr)

Costmary.

balsam pear (US)

See bitter melon.

Baltic herring (US)

A subspecies of herring, smaller than Atlantic herring and with a lower fat content.

balungi (AfSwahili)

Grapefruit.

balushahi (Ia)

Deep-fried sweet pastry dipped in sugar syrup.

balyk i siomga (Rs)

A combination of smoked sturgeon and salmon.

bamboo shoots (US)

The young, ivory-colored shoots of a huge grass, genus Bambuseae, with many species; the edible variety must be cooked before use if sold raw; available canned; used in many Chinese or Japanese dishes.

bamia (AfSwahili)

Okra.

bamja (SC)

Okra.

bamya (Ar)

Okra.

ban (Ia)

Rolls.

banaani (Fi)

Banana.

banan (Nw, Rs, Sw)

Banana.

bann (Cz, Hu)

Banana.

banana (US)

The fruit of a large tropical plant, Musa sapientum, that grows in clusters. The most common commercial variety has an elongated, curved shape with an easily removed yellow skin and pulpy flesh. Can be eaten raw, baked, fried, or combined with other ingredients. A sweet variety with red skin is also available. See also plantain.

banana pepper (US)

A mild, sweet, yellow chili pepper.

bananas Foster (US)

A New Orleans dessert of fresh bananas, banana liqueur, butter, brown sugar, cinnamon, and rum served flambed over vanilla ice cream. Named for a 1950s New Orleans businessman.

banana split (US)

A whole banana split lengthwise and topped with vanilla ice cream, whipped cream, and chopped nuts.

banane (It, Gr)

Banana.

banane (Fr)

Banana.

bananes crme chantilly (Fr)

Bananas with whipped cream.

bananes flambes (Fr)

Bananas doused with rum and ignited.

Banbury cake (GB)

A flat, glazed cake of puff pastry with a sweet filling of dried fruit and spices.

bancha (Jp)

Coarse green tea.

band gobhi (Ia)

Cabbage.

banger (GB)

Fried sausage.

bangers and mash (GB)

Fried sausages and mashed potatoes.

banh cuon (Vt)

Shredded pork with mushrooms, onion, and spices wrapped in rice paper; served with chicken marinated in five-spice powder.

banh xeo (Vt)

A mixture of pork and shrimp cooked in a batter of mung beans, coconut milk, and flour.

banitsa (Bu)

A goat cheese pastry made with phyllo dough.

bankebiff (Nw)

Browned and stewed beef.

bankekd (Da)

Stewed beef, similar to Swiss steak.

bn ming-h (Ch)

Shrimp poached in an egg-and-mustard sauce.

bannock (Sc)

A flat round cake that resembles shortbread; made of oatmeal, wheat meal, or barley meal; may con- < previous page page_24 next page >


tain almonds and orange peel; baked on a griddle.

Banon (Fr)

A cheese usually made with goat's milk that is cured in green leaves and has a natural rind, a creamy interior, and lactic to savory taste.

bn-sh de ji-dn * (Ch)

Soft-boiled eggs.

bap (Sc)

A traditional breakfast roll of Scotland that is flat and oval shaped with a central dent and heavily dusted with flour.

bar (Fr)

Sea bass.

br (Sw)

Berry.

barackleves (Hu)

Apricot soup.

barackplinkt (Hu)

Apricot brandy.

baranii bok s kashei (Rs)

Breast of mutton cooked with a kasha filling.

baranina (Po)

Lamb.

brny (Hu)

Lamb.

brnyprklt (Hu)

Lamb stew with paprika.

barashek (Rs)

Lamb.

barbabietole (It)

Beets.

barbacoa (Mx)

Barbecue.

Barbados cherry (Cb)

See acerola.

Barbados sugar (Cb)

Dark brown sugar.

barbecue (US)

Term usually applied to outdoor cooking on a charcoal grill. However, barbecuing of foods is also done on indoor grills and oven rotis-series.

barbecue sauce (US)

A spicy sauce often containing vinegar, Worcestershire sauce, Tabasco sauce, onion, spices, herbs, and sometimes wine; used as a marinade and to brush on foods that are being barbecued.

barbel (US)

A European freshwater fish, Barbus barbus, related to the carp family; used poached, grilled, or baked. Also called parma.

barberry (US)

The small, usually red fruit of a bush, genus Berberis that has an acid taste and is used in preserves and pies.

barbes-de-capuchin (Fr)

Literally, "beard of a Capuchin"; a slightly bitter winter salad made with bleached wild chicory roots.

barbue (Fr)

Brill.

barbunia (Gk)

Red mullet.

bardana (It)

See burdock.

bard (Fr)

Covered with strips of bacon or other fat that are placed on the surface of meat, fish, or poultry before cooking to add moisture and flavor to the meat.

barfi (Ia)

A thick, cooked, fudgelike dessert flavored with coconut, rose water, nuts, or cocoa; served cut in squares; may be decorated with silver leaf.

bar grill (Fr)

Broiled bass.

barigoule (Fr)

A preparation of braised, stuffed artichokes, with ham and mushrooms of the same name.

barkoukess (Ar)

A kind of couscous made with semolina and served with a tomato and fava bean sauce.

bar-le-Dc (Fr)

Red or white currant preserves in a syrup; other fruits may be used.

barley (US)

A grain, Hordeum vulgare, with less gluten than wheat used to make malt; when husked and polished (pearl barley), it is used in cereals, stews, soups, casseroles, and puddings.

barley flour (US)

Ground barley; unless < previous page page_25 next page >


combined with wheat flour, does not make good bread.

barley sugar (GB)

A brittle candy originally made with barley.

barmbrack (Ir)

A yeast fruitcake made with currants, raisins, and candied fruit peel.

Brme (Gr)

Yeast.

barnacle (US)

A crustacean with a long stalk, the part eaten. Considered a delicacy in Spain and Portugal.

barna kenyr (Hu)

Brown bread.

baron (US)

A term meaning a large cut of meat. In the United States, the hindquarters, both legs and both loins of meat, usually lamb; in France, the saddle and two legs of mutton or lamb; in England, both sirloins, left uncut, of beef.

baroo (Ar)

Plums.

bar poch l'oiseille (Fr)

Poached bass with sorrel.

barquette (Fr)

Boat-shaped pastry shell containing either a sweet or savory filling.

barquettes ostendaise (Fr)

Pastry shells filled with oysters in a cream sauce.

barracuda (US)

Term used for a group of long, slim, aggressive fish, genus Sphyraena resembling freshwater pike; meat flavor and texture similar to the dark meat of tuna; used as steaks for barbecuing or in chunks for casseroles.

bar raye (Fr)

Striped bass.

Barsch (Gr)

Bass.

barszez (Po)

A soup of meat, fish, or vegetable stock with boletus mushrooms, beets, sour beet juice, garlic salt, and sugar.

basal (Ar)

Onion.

basar (JW)

Meat.

basar bakar (JwIsrael)

Beef.

basar egel (JWIsrael)

Veal.

basar keves (JWIsrael)

Lamb.

basil (US)

An herb, genus Ocimum, related to the mint family; a number of varieties include sweet basil, lemon basil, and holy basil; the leaves are used for tomato sauce, soups, egg dishes, steaks, and salads.

basilic (Fr)

Basil.

basilico (It)

Basil.

Basilienkraut (Gr)

Basil.

basmati rice (Ia)

An aromatic, long-grain beige colored rice, native to India; traditionally served with curries; used in savory or sweet dishes.

basquaise (Fr)

With a garnish of 26 mushrooms, ham, and potatoes.

bass (US)

A term applied to many unrelated saltwater and freshwater fish in different parts of the world. See sea bass.

baste, to (US)

To moisten the surface of food with melted fat, water, or meat drippings to prevent drying and to add flavor.

bata * (Jp)

Butter.

bata (AfSwahili)

Duck.

btarde, sauce (Fr)

A hot, butter sauce made with flour, butter, egg, water, and lemon juice and served with fish and vegetables.

batata (Ar)

Sweet potato.

batatas (Pg)

Potatoes.

batatas (Sp)

Sweet potatoes.

batatas doces (Pg)

Sweet potatoes.

batatis (Ar)

Potatoes.

batatis maleeya (Ar)

Fried potatoes. < previous page page_26 next page >


bata wa bukini (AfSwahili)

Goose.

batr (Ia)

Quail.

Bath bun (GB)

A sweet yeast bun made with currants and topped with nuts and candied fruit.

batido (Sp)

Beaten eggs; biscuit batter.

btonnets (Fr)

Small, thin sticks of pastries, almond paste, or cut vegetables.

battak (Ia)

Duck.

batteekh (Ar)

Melon; round watermelon.

batter (US)

A mixture of flour, milk, eggs, and often a leavening agent, the consistency of which is liquid enough to pour.

batter bread (US)

Bread made with batter that can be poured into the baking pan; does not require kneading.

battre (Fr)

To whip or beat (eggs).

baudroie (Fr)

Monkfish.

bau-dz * (Ch)

Steamed dumplings.

Bauernart (Gr)

Farmer or country style.

Bauernbrot (Gr)

Farm or rustic bread.

Bauernsuppe (Gr)

Hearty cabbage and sausage soup.

bauletto (It)

Rolled veal.

Baumtorte (Gr)

Multilayered log-shaped cake.

Baumwolll (Gr)

Cottonseed oil.

bau-y* (Ch)

Dried abalone.

Bavarian cream (US)

Dessert made with vanilla-flavored egg custard, gelatin, whipped cream, and sometimes fruit puree chilled in a mold.

bavarois (Fr)

Bavarian cream. The term may also refer to a similar dish using cream cheese.

bawang (In)

Onions.

bawang putih (In)

Garlic.

bawd (Sc)

Hare.

bayam (In)

Leafy vegetable similar to spinach.

bayd (Ar)

Eggs.

bayd masloo (Ar)

Boiled eggs.

bay leaf (US)

An aromatic leaf of the sweet bay (laurel) tree, Laurus nobilis, with a pungent taste. Used dried in soups, gravies, puddings, and to flavor meats and fish. Native to the Middle East. In ancient times, kings and heroes wore crowns of bay leaves.

bayonnaise, la (Fr)

In the style of Bayonne; with ham produced in the Basque region included in the dish.

bay scallop (US)

A small, white-to-black, bivalve shellfish, Chlamys irradians, whose lean muscle meat may be poached, baked, fried, or grilled.

bazant* (Cz)

Pheasant.

bean (US)

An

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Ebooksclub.org the International Dictionary of Food Amp Nutrition